Squirrel biscuits

Squirrel biscuits

Total: 2 hr 8 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 188 kcal
, Fat: 9 g
, Carbohydrate: 23 g
, Protein: 2 g

Ingredients

20 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

150 g butter, soft
100 g ground cane sugar
50 g treacle
1 fresh egg
250 g white flour
1 tsp cocoa powder
1 tsp cinnamon
½ tsp baking powder
1 pinch salt

To shape

20 hazelnuts (approx. 20 g)

To decorate

1 egg white
100 g icing sugar
100 g dark chocolate, 1/2 shaved with the peeler, melt the rest
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How it's done

Dough

Using the whisk on a hand mixer, combine the butter, cane sugar and treacle. Add the egg and continue to beat until the mixture becomes lighter in colour. Add the flour, cocoa, cinnamon, baking powder and salt. Flatten the dough a little, cover and chill for approx. 1 hour.

To shape

Roll out the dough in portions between two pieces of baking paper to a thickness of approx. 4 mm. Cut out squirrels.

Transfer the biscuits to a baking tray lined with baking paper. Place a hazelnut on each squirrel, press down, chill for approx. 15 mins.

To bake

Approx. 8 mins. in the centre of an oven preheated to 200°C.

To decorate

Mix the egg white with as much icing sugar as it takes to produce a thick icing. Transfer the icing to a piping bag with a smooth nozzle (approx. 2 mm in diameter), pipe the eyes and stomach onto the squirrels, leave to dry. Transfer the melted chocolate to a piping bag with a smooth nozzle (approx. 2 mm in diameter). Pipe the tail and eyes, decorate with chocolate shavings.

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